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The Hospitality and Destination Management I Level Master lasts for 12 months, covers 12 modules, and is equivalent to 60 CFU.

Module 1 A: New Strategic Business Models in Tourism: Competition and Innovation


Module 1 B: Trends and issues in global tourism

Module 2 A: E - tourism and revenue management: past, present, and future

Hot Air Balloons
A business meeting

Module 2 B: Social media marketing: big data and artificial intelligence in hospitality & tourism. Tools and implications

Module 3 A: Sustainable ecosystems and food & beverage: exploring the boundaries of eco-efficiency and green communications

Friends in Restaurant

Module 3 B: Food territory, culinary arts, and food beverage operations: cultural identity as local facilitator

Module 4: Managerial Accounting and Finance for Hospitality Industry

Managerial accounting & financial management as practiced in the hospitality industry is covered. It applies principles of finance & accounting to decision-making that can be applied to the hospitality industry.

Hotel Swimming Pool

Module 5: Organizational Effectiveness in Hospitality

Examine organizational effectiveness methodologies including Continuous Quality Improvement, Six Sigma, Geri, Hospitality Leadership and Sustainability as they relate to human resources leadership and effectiveness in the hospitality industry.

Module 6: Hospitality and Tourism Information Systems & Technology

Diverse facets of hospitality/tourism information systems and technology will be discussed. The role of Chief Information Officer (CIO), concept of open system, planning & managing e-commerce, global distribution systems, resources appl. software, etc.

Abstract Background
Financial Report

Module 7: Research Methods and Statistics for Hospitality

The objective of this course is to learn development of hospitality research projects and application of statistical data analysis tools.

Module 8: Restaurant and Food Service Management

This course allows students to apply the principles of management, analysis, and planning that they have learned in their prior required coursework to issues in multi-unit restaurant and foodservice operations.

Lunch in a Restaurant
A huge night flea market

Module 9: Marketing Leadership for Hospitality and Tourism

Advanced marketing strategies and tactics known to be effective in the hospitality and tourism industry for developing sustainable competitive advantage such as strategic pricing, revenue management, customer loyalty programs, proven communication mixes.

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